Summer Squash and Basil Pasta

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant summer squash and basil pasta is a wonderful celebration of seasonal produce. By slowly cooking the courgettes and summer squash in garlic-infused olive oil, the vegetables break down into a beautifully jammy, savoury sauce that clings to the pasta. A touch of Aleppo-style pepper provides a mild, fruity heat that perfectly balances the sweetness of the squash, while fresh lemon juice adds a bright, lifting finish to the dish.

As a high-protein vegetarian option, this recipe relies on quality Parmesan and large tube pasta to create a satisfying, filling meal. It is an excellent choice for a quick midweek dinner or a relaxed weekend lunch in the garden. For the best results, use the starchy pasta water to emulsify the cheese into a silky sauce, and serve immediately with plenty of fresh basil and an extra grating of cheese.

Ingredients for Summer Squash and Basil Pasta

60ml olivolja
8 garlic cloves, thinly sliced
900g assorted summer squashes and courgette, quartered lengthwise, sliced
Koshersalt
1 tesked Aleppo-peppar, plus mer för servering
350g paccheri, ziti, or other large tube pasta
60g Parmesan, grated (about 120ml ), plus more for serving
1 matsked färsk citronsaft
1/2 cup basil leaves

How to make Summer Squash and Basil Pasta

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 teaspoon Aleppo-style pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet using a slotted spoon or spider and add 120ml pasta cooking liquid. Cook pasta, adding 60g Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

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